
Firenze by night
Parma, arugula, burrata, roasted red peppers and Balsamic Vinegar of Modena PGI glaze.
Ingredients:
• Prosciutto di Parma
• Arugula
• Burrata
• Red peppers
• Balsamic Vinegar of Modena PGI
Procedure:
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Choose a nice serving platter on which to place your Burrata and Prosciutto.
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Add the extra virgin olive oil to a medium bowl, add the rocket/arugula leaves and
gently toss them in the olive oil to lightly coat them.
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Arrange the leaves on your serving platter.
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For roasted red peppers, wash and dry 1/2 peppers, cut them in half lengthwise, and
remove the core and seeds.
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Place the peppers on a baking sheet lined with baking paper.
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Place them in a preheated oven at 475 degrees for 40 minutes, until they are soft and
well charred.
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Cut them into chunks and add to taste on top of the salad.
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Add the torn prosciutto.
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Sit the ball of burrata in the centre of the platter. Add some freshly ground black pepper
and a drizzle of Balsamic Vinegar glaze.
Tip: Pair the dish with a Negroni spritz, strawberry and balsamic infused sweet vermouth, Imea gin, Campari, Prosecco and orange soda
